Unused or spoiled food contributes substantially to the cost of feeding a family. While major parts of the world face periodic famine, nearly a third of food production in the United States never reaches any table, or is discarded uneaten by diners. Much of it is eventually burned or relegated to landfills. Home vacuum sealers for food provide a practical way to eliminate needless waste at home while still providing good meals that save money.
The 1960s witnessed the introduction of the first home appliances for vacuum sealing, and today there are several manufacturers. All use a similar but simple process. No matter whether edibles are stored in cans, bottles, or plastic containers, most harmful microorganisms and bacteria cannot reproduce without sufficient air. When oxygen is removed and a container immediately sealed, a vacuum is formed.
Without water and oxygen, decay is inhibited for much longer periods. Solids such as raw or brown sugar do not clump or become hard, and moist items do not lose water. Insects are prevented from crossing the barrier, and it takes more time for fats to turn rancid. Because there is no oxygen to promote corrosion, even non-edible items can benefit. Many people use vacuum storage for medications or personal documents.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
Consumers usually choose one of two common types of sealers on the market. When foods are going to be eaten relatively quickly, a hand-held model works very well to help preserve items such as cut vegetables, grated cheese, potato chips, or luncheon meat. They bags they use generally have zipper tops for repeated sealing. They can be reused, but over time may begin to leak, and should be replaced.
Many hand-held sealers depend on rechargeable batteries, and are considered relatively inexpensive. Devices designed for heavier counter-top use are heavier and usually costlier. Some of that added expense is a result of additional features such as bottle or canister sealers, or other extras. Individual cooking habits are the best indicator whether or not this additional capacity is needed, or will ever be used.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing capacity.
Even though most sealed items containing moisture still requires refrigeration, grains, dried beans and similar products benefit from a greatly extended shelf life. For people serious about making sustainable consumer practices part of daily living, this type of preservation may be ideal. Those who just want perishable foods in the refrigerator to stay fresh until eaten often greatly reduce the amount that gets thrown away.
The 1960s witnessed the introduction of the first home appliances for vacuum sealing, and today there are several manufacturers. All use a similar but simple process. No matter whether edibles are stored in cans, bottles, or plastic containers, most harmful microorganisms and bacteria cannot reproduce without sufficient air. When oxygen is removed and a container immediately sealed, a vacuum is formed.
Without water and oxygen, decay is inhibited for much longer periods. Solids such as raw or brown sugar do not clump or become hard, and moist items do not lose water. Insects are prevented from crossing the barrier, and it takes more time for fats to turn rancid. Because there is no oxygen to promote corrosion, even non-edible items can benefit. Many people use vacuum storage for medications or personal documents.
Vacuum sealing does not completely eliminate refrigeration. It does allow many items to stay fresh far longer when frozen, and it stops most freezer burn. Foods can last up to four times as long when sealed, but not indefinitely. Anaerobic microorganisms do not need oxygen, and if present when items are sealed, may produce harmful effects later on.
Consumers usually choose one of two common types of sealers on the market. When foods are going to be eaten relatively quickly, a hand-held model works very well to help preserve items such as cut vegetables, grated cheese, potato chips, or luncheon meat. They bags they use generally have zipper tops for repeated sealing. They can be reused, but over time may begin to leak, and should be replaced.
Many hand-held sealers depend on rechargeable batteries, and are considered relatively inexpensive. Devices designed for heavier counter-top use are heavier and usually costlier. Some of that added expense is a result of additional features such as bottle or canister sealers, or other extras. Individual cooking habits are the best indicator whether or not this additional capacity is needed, or will ever be used.
Since some counter-top devices require more room, adding a flat-storage model may affect limited preparation space. Others are designed for side storage, making them more appropriate for apartment cooking. The required bags are very similar in appearance to those for hand-held devices, but each must be re-sealed after use, and opening one requires snipping off the top, slowing decreasing capacity.
Even though most sealed items containing moisture still requires refrigeration, grains, dried beans and similar products benefit from a greatly extended shelf life. For people serious about making sustainable consumer practices part of daily living, this type of preservation may be ideal. Those who just want perishable foods in the refrigerator to stay fresh until eaten often greatly reduce the amount that gets thrown away.
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